Soph got some Christmas spice mix for truffles, so I’m going to try my hand at making them.
The basic formula is pretty simple: bring double cream to the boil, take off the heat and mix in spices and chocolate until it melts, then cool in the fridge. Once chilled use a mellon baller dipped in hot water to scoop out balls, roll in whatever you’re covering it in, and you’re done.
White Chocolate & Hibiscus, in Coconut
- 75ml double cream
- 150g white chocolate
- 1 tbsp ground hibiscus
- Dessicated coconut to roll in
I couldn’t find ground hibiscus, but I did find dried stuff, so I ground that in the spice grinder.
Dark Chocolate & Christmas Spices, in Pistachios
- 85ml double cream
- 150g dark chocolate
- 1 pack of Christmas spices
- Ground pistachios to roll in
Once again the spice grinder came out, this time for the pistachios.
Dark Chocolate & Chilli, in Cocoa Powder
- 100ml double cream
- 100g dark chocolate
- 1/2 tsp cayenne pepper
- Cocoa powder to roll in
They are incredibly rich… but to be honest I couldn’t really taste the flavours very well: it’s mostly just cream and chocolate! Next time I’ll read up some more and see what I can do about making more distinct flavours.